Happy Thanksgiving! (and about that stock...)

Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to kill the bacteria. You need the higher temperatures of a pressure cooker. I’ve got step-by-step instructions, with pictures, on this post on chicken stock. Turkey stock is basically the same thing, just with a bigger bird.

And if you don’t have a pressure canner, don’t despair. Just freeze it.

2 comments to Happy Thanksgiving! (and about that stock…)

Honestly, I’ve been disappointed with vegan stocks, and often find that I’m happier just using water in stews and grain dishes. If you’re making a broth-y soup, though, obviously you need more flavor. I’ve had some luck using fresh corn cobs, onions, tomatoes, etc. My best advice would be to consult a high-end vegetarian cookbook (I think Field of Greens has a few good ones) and to not add any cabbage-family vegetables. Good luck!